Fresh fruits and vegetables are one of my favorite parts of summer. You probably noticed the appearance of blueberries in pretty much all of my Instagram food photos. That’s because I went blueberry picking and picked a total of 12 quarts over two trips at the pick-your-own farm. I did freeze some but you can’t beat blueberries fresh and so I lived off of them for a few weeks.
And then sadness when I tossed the last blueberry in my mouth, knowing it was going to be another full year before the refrigerator would be stocked with them.
Contrary to blueberries, I haven’t always been a lover of zucchini. In fact, I used to hate it growing up. However, tastes change and it’s become a favorite in our house. Usually grilled or sautéed with loads of olive oil. I made these awesome pancakes a few days ago when we needed a breakfast that was healthy and filling. We are not gluten-free people but we do try to avoid it as much as possible when we’re home.
So these pancakes happened. Unlike regular pancakes, these are full of vegetables and what I like to call healthy. And they only require two kinds of gluten free flours.
Simple. Tasty. Filling.
GLUTEN FREE ZUCCHINI POTATO PANCAKES
Yield: about 11 pancakes
1/4 c Bob’s Red Mill Tapioca Flour
1/2 c Bob’s Red Mill Gluten-Free All-Purpose Flour
3/4 tsp salt
2 T flaxseed, ground
2 zucchini, grated
1 medium onion, grated
2 medium potatoes, grated
3 eggs, large
3-4 T olive oil
In a small bowl, combine flours, salt and flaxseed. Set aside.
In another bowl, combine grated vegetables and squeeze out as much water as possible using hands. Once most of the water is removed, add vegetables to flour mixture. Add in eggs and combine thoroughly. Let mixture sit for 5 minutes.
In a skillet, on medium-high heat, heat olive oil until hot. Using a 1/4 c batter for each pancake, place pancakes a few inches apart and press down on mixture lightly. Allow to cook for 1-2 minutes and flip once bottom is nicely browned. Sauté for another 1-2 minutes and remove from heat.
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